A raw tomato sauce is not unlike a salsa. This one, redolent of basil and garlic, would be smashing on bruschetta. (Allow me a Giada moment here: that's pronounced broo-sKetta, not broo-sHetta.)
As for the ravioli--they are cheese-tastic. And as we had a bit of pesto left over from other endeavors, that went into the filling as well. Won ton wrappers make a fine substitute for fresh pasta. We just don't have enough counter space for pasta-making, and certainly not enough patience to make both the pasta and assemble the ravioli. I don't know how those Italian nonnas did it.
The combination of room-temperature sauce and warm pasta was quite summery and nice. And while the dish was light, the flavors were big and bold. Don't skip the garlic!
Three Cheese Ravioli with Raw Tomato Sauce
To make ravioli:
1 cup part skim ricotta cheese
1/2 cup grated Pecorino Romano cheese
1/2 cup shredded Mozzarella cheese
1 tablespoon pesto
2 packages won ton wrappers
To make sauce:
4-5 ripe tomatoes
1/4 cup fresh basil
1 clove garlic, crushed
4 scallions, white and green parts, chopped
1 tablespoon balsamic vinegar
1/4 cup extra virgin olive oil
Salt and pepper
To make ravioli: Combine filling ingredients in a bowl. Lay out several wrappers on a flat surface. Top each with a teaspoon of filling.
To make sauce: Quarter and deseed tomatoes before dicing them. Make little stacks of the basil leaves, roll them and slice into ribbons.
Combine all ingredients in a bowl. Season to taste. Allow to sit out on the counter for at least an hour so the flavors can meld.
To serve: Place several ravioli on a plate and top with sauce. Garnish with basil.
Posted on Minxeats.com.